(Addendum: Sorry U.S. readers that I didn't explain Bounty and Flake! I assumed they were American but no, it seems they are British chocolate bars. A Bounty is coconut covered in chocolate (enrobed as they say), and a Flake is a rippley, flaky bar that falls apart into lovely, melty pieces. But any of your faves will do; preferably coconut-flavoured for the ice cream, of course.)
More ice cream, you say?! Yes folks, here we have it. A dessert filled with dairy and sugar and chocolate, so nope, not in our usual eating plan. But for a sweet treat, now and then ... This is rich, and delicious (as our neighbour/friend texted after she'd hoovered some down), so eat this in small amounts.
I used to looooove Bounty bars, in my younger days. I still do, and though the taste buds are willing, the stomach juices are not :-) In fact, now I've pretty much given up dairy and wheat, my stomach behaves like a trooper. Yep, when my doctor told me I was lactose-intolerant all those years ago, I should have listened. What?! You mean doctors actually know stuff?? Who knew??
|pretty darn delicious|
Original recipe by Sherry M.
1 Flake chocolate bar
500 mL (17 oz) thickened cream (at least 35% fat)
2 Tbs icing sugar/powdered sugar
1/4 tsp coconut essence
1 tin (320g./11 oz) condensed coconut milk
1 Bounty bar, chopped into small chunks
2 Tbs dessicated/shredded coconut
100g./3.5 oz dark chocolate
100g./3.5 oz milk chocolate
1 (more) Bounty bar, for the top
1 (more) Flake bar, for the top
1-2 Tbs extra dessicated coconut, for the top
Grab a loaf tin (mine is 23 x13 x 6cm.), and line it with freezer film or cling wrap - leave a large margin so you can cover it well
Break up the Flake bar and cast it across the base of the tin
Now whip the cream in a large bowl, with the icing sugar and the coconut essence - you want nice, firm peaks!
Now add the condensed milk, the Bounty bar chunks and the coconut
Stir it all gently through, and pour into the lined loaf tin
Melt the dark chocolate and the milk chocolate in separate bowls: in the microwave is easiest and quickest, but don't burn your milk chocolate like I did, forgetting how much more quickly it melts than the dark stuff :-)
Let them cool for several minutes, then swirl them through the ice cream mixture in the tin
Then throw the chopped Bounty chunks, the broken-up Flake, and the extra coconut over the top
Cover with the freezer film, and put in the freezer for at least 6 hours or overnight
Take the loaf tin out of the freezer and let it warm up for a few minutes, then pull the entire ice cream loaf out of the tin by the film flaps, place on a cutting board and cut a slice for each person
If you can't get condensed coconut milk, try using normal condensed milk with a couple of teaspoons (or more?) of coconut essence. It's strong stuff, so taste it before adding more
Lindt chocolate is perfect here (not an ad); really easy to snap, melts readily and gives a lovely, smooth chocolate mixture
My loaf tin holds about 1 Litre/2 lb, but the actual measurements on your tin may be a wee bit different. As long as it holds about 1 Litre, you're okay
Just an aside here; the hows and whys of a Flake bar doing what it does - i.e. - falling apart into lovely pieces that stay as they are (does that even make sense?) have been discovered by an Aussie food scientist/cook/Youtuber called Ann Reardon. Check out her vlog, folks, for really interesting science of recipes, food and food hacks.
|gather your ingredients|
|whip till you have firm peaks|
|throw Flake bar pieces over the base of your lined loaf tin|
|stir the chunks into the mixture|
|into the freezer for at least 6 hours|
|I gave some to the neighbours - honest!|
|sweet and coconutty|
(Joining up with Marg from The Intrepid Reader blog.)
|© Sherry M.|